Fried Crispy Noodles (Mee Grob) Recipe

Preparation time: 30 minutes
Total cooking time: 20 minutes
Recipe serves 4

Ingredients

100g rice vermicelli
2 cups oil, for frying
100g fried bean curd, cut into matchsticks
2 cloves garlic, finely chopped
4cm piece ginger, grated
150g chicken or pork mince, or a combination of both
100g raw prawn meat, finely chopped
1 tablespoon white vinegar
2 tablespoons fish sauce
2 tablespoons soft brown sugar

2 tablespoons chilli sauce

1 teaspoon chopped red chillies

2 small knobs pickled garlic, chopped

¼ bunch fresh garlic chives, chopped

1 cup fresh coriander leaves

Method

• Place the vermicelli in a bowl of hot water for 1 minute; drain and allow to dry for 20 minutes. Heat oil in a wok or deep pan; add the bean curd in 2 batches and cook for 1 minutes or until golden ad crisp. Drain.

• Add the completely dry vermicelli to wok in several batches; cook 10 seconds or until puffed and crisp. Remove from the oil immediately to prevent the vermicelli absorbing too much oil. Drain on paper towers; allow to cool.

• Drain all but 1 tablespoon of the oil from the wok. Reheat wok over high heat and add the garlic, ginger, chicken/pork mince and prawn meat; stir-fry for 2 minutes or until golden brown. Add the vinegar, fish sauce, brown sugar, chilli sauce and chillies; stir until boiling.

• Just before serving, add the noodles and bean curd to the wok and toss thoroughly. Quickly toss through the pickled garlic, chives and coriander.